Home Based Catering Business Food Cost Control Part 3

This course will teach how to effectively cost and calculate a menu for a catering job or restaurant effectively and easily.

Through this process you will learn how to calculate portions and determine how much food to order for your events for best profitability and simplicity.

I will give you step by step instructions on how to use my super simple costing spreadsheet and hold your hand every step of the way from menu proposal to final per person cost.

Expectations to learn from this course are:

1. The ability to write an enticing custom menu for your clients using my system and easy to use menu templates.

2. Understanding of the correct word’s to use to make every menu item seem fantastic!

3. The industry standard portion sizes and the ability to use that to figure out how much to purchase.

4. How to use your projected purchases to calculate a simple per person or flat rate price for your guest and for you to know exactly how much money you will be taking in per job.

Are you an aspiring catering business owner? Do you currently cater to friends and family on the side and want to make your business more profitable and effective? Are you a hospitality professional struggling to meet food cost budgets or have trouble with the concept of menu costing?

This is a very powerful course in effective menu writing and costing for any level of hospitality professional, especially if you are just starting out.

Further resources can be found on my Youtube channel and my website at Morin Hospitality.